Saturday, May 10, 2008
Make 5 muffins
1 tsp baking powder
1/4 tsp salt
1. Preheat oven to 175 Degree C.
2. In a mixing bowl mash together the shortening and sugar.
3. Add the egg and whisk it all up until it is smooth.
4. Measure the flour, baking powder, salt and nutmeg into the bowl.
5. Pour in the milk.
6. Mix the batter with a whisk/fork until it is just combine. do not overbeat.
7. Drop the mixture into muffin cups. Make sure not to over fill the muffin cups, 1/2 to 2/3 full is full enough.
8. Bake for 25-30mins, till an inserted skewer comes out clean and muffins top are slightly brown.
7/8 cup Plain Flour
1/2 tsp bicarbonate soda
1/2 tsp baking powder
3/8 cup castor sugar
1/8 cup cocoa powder
50g butter, melted
1/2 cup plain yoghurt (1 used 125ml of the marigold natural low fat yoghurt)
1/4 cup milk
1/2 tsp vanilla essence
1/4 chocolate chips
1 Preheat oven at 180C
2 Sieve flour, bicarbonate soda, baking powder and cocoa powder together. Stir in sugar.
3. Beat egg and vanilla essence together, add in all the wet ingredients to into flour mixture
4. Fold together until the flour is dampened, but not smooth.
5. Spoon mixture evenly into lined or greased muffin tray.
6. Bake for 20 mins or until the until skewer comes out clean.
This is so simple to make and tasty too. Taken the recipe from Sugar Inc. Cakes. She conduct classes for small group of 3. Looks quite interesting.
Makes 4 pancakes.
80 g self raising flour
20 g fine white sugar
100 g buttermilk
50 g egg
1 tsp corn oil
1. Whisk self-raising flour and sugar together.
2. Add the buttermilk, egg and canola oil and whisk the batter until it is smooth.
3. Pour the batter into a frying pan. Cook over low fire for a minute or two, until bubbles cover the surface of the pancake.
4. Flip the pancake.
5. Cook for another minute or so.
Monday, May 5, 2008
Was enthu about creme brulee for a while. It was only the 2nd attempt then I got it right. During the first attempt, I was trying to be smart, thinking probably I can sift the mixture a few more times to get a smoother texture but the mixture started to clump up. Hence, failed! (-.-'')
2nd attempt was not completely successful either, I was too greedy then. I filled up the ramekins till completely FULL to the brim. End up the bottom was not so cooked and top was a little overcooked. But its still tasty. Find it a little on the sweet side, will be reducing the sugar the next time. Am looking forward to have an occassion to make this soon. As nobody at home will know how to appreciate this. Hubby don't like... he's a typical chin-na guy. Hmm...
Anyway this is actually very easy to make, you need to have the temperature and baking right and that is, the delicious creme brulee is out. I got this recipe from Chubby Hubby. He adapted from Justin Quek book. Thanks thanks thanks.
This is for 2 portion of ramekins.
2 egg yolks
150 millilitres fresh cream (I used whipping cream)
25 millilitres milk
25 grams sugar ( I will reduced to 15 grams)
Fine brown sugar (for caramelizing)
Preheat the oven to 100 degrees Celsius.
Combine the egg yolks, cream, milk and sugar in a mixing bowl. Whisk and pass through a fine sieve into a jug. Pour the egg mixture into ramekins.
Bake in the oven for 1 hour. Remove, cool and refrigerate for a minimum of 3 hours.
Just before serving, sprinkle the top of each portion with a thin layer of brown sugar. Caramelise the sugar with a blowtorch and serve immediately.
Sunday, April 20, 2008
(this makes enough to cover and decorate a 8″ or 9″ cake, and about 15 reg cupcakes)
3 egg whites
1/2 cup sugar (use white sugar for traditional buttercream, or brown for a caramel version)
150g butter, softened to room temperature (I used salted butter)
It is important that the butter be very soft but not melting.
1/2 tsp pure vanilla or any flavoring you want
food coloring, if desired
1. Whisk the egg whites over a double boiler. Ensure bowl is grease-free. Add the sugar and whisk lightly to combine. The idea here is to give the whites and sugar gentle heat from the steam of the simmering water, to dissolve the sugar.
2. Stir the contents of the bowl lightly with the whisk. Stir continously because you do NOT want the whites to get cooked.
3. Once the whites are ready, remove the bowl from the saucepan. While the whites are still warm, start whisking them, first at a low speed to allow them to froth up and then slowly moving up to high speed.
4. Whisk the whites until they have tripled in volume, are glossy and hold stiff peaks when you lift the beaters up.
5. Add the softened butter in tablespoonfuls. Beat until thoroughly combined before adding the next tablespoonful. The previously shiny and stiff meringue may now look disastrously soupy. This is normal.
6. Continue to beat the mixture on medium-high speed until it thickens. This can take anywhwere from 7 to 15 minutes, sometimes even longer. Ever so often, scrape down the bowl with your spatula.
7. After the buttercream thicken. Now, at this stage, you can add vanilla, flavoring and/or food coloring to the buttercream. Add in small amounts and blend in with the beaters on low speed. The frosting can be used immediately.
If the weather is very very hot and humid, bung the bowl in the fridge for a few minutes to stiffen up the buttercream before using. It also can be refridgerated for 4-5 days in a clean, airtight container.
If storing in the fridge, let the buttercream soften at room temperature for about an hour, and then whisk or beat until it becomes fluffy again before using.
454g semisweet chocolate
115g unsalted butter
1/3 cup sugar
2 tsp vanilla extract
¼ tsp table salt
1 ¼ cup whipping cream (cold)
I omit the corn syrup.
Melt semisweet chocolate, finely chopped, in a heat-proof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside.
Meanwhile, heat unsalted butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, vanilla extract, and salt and stir with heat-proof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture and heavy cream to clean bowl of standing mixer and stir to thoroughly combine.
Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes. Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes. Stir with rubber spatula until completely smooth.
Note: Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting.
Chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily. For best results, don't make the frosting until the layers are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.
Makes 12 cupcakes
85g unsalted butter, very soft
7/8 cups AP flour
60g ounces unsweetened chocolate, coarsely chopped
15g Dutch-process cocoa
1/4 cup hot water
7/8 cups sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1 tsp vanilla extract
1 egg yolk
Adjust oven rack to middle position; preheat oven to 175 degree.
Combine chocolate, cocoa powder and hot water in medium heat-proof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 2/8 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.
Whisk flour, baking soda and salt in medium bowl.
Combine buttermilk and vanilla in small bowl.
In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds.
Add remaining cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment.
Add cooled chocolate mixture to egg-sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed.
Add softened butter 1 tablespoon at a time, mixing about 10 seconds after each addition.
Add about 1/3 of flour mixture followed by 1/2 of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated).
Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds.
Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 15 to 20 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool to room temperature before frosting, 45 to 60 minutes.
Frosting recipe found here.
Saturday, April 19, 2008
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Makes 16 cupcakes. Preheat the oven to 175 degrees celsius.
1. Sift all ingredient A together.
2. Mix all ingredient B together
3. Using a standing mixer, mix the A into the B until just combined and a smooth batter is formed.
4, Divide the cake batter evenly. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 15 minutes.
200 g white marshmallows
2 tbsp water
500 g icing sugar
2 tbsp Crisco white vegetable shortening (for greasing of the hands)
1. Melt Marshmallow with water in microwave safe bowl. Microwave on high for 30 sec.
2. Stir marshmallow until fluffy.
3. Add in 1/2 of the icing sugar and mix well.
4. Ensure hands is greased with Criso. Add in the remaining icing sugar and knead the fondant.
(You may add more icing sugar if it is too sticky, add criso if it is too dry)
You may regrease your hand if it get sticky along the way.
You may add the color after step 4 if you are making different color. If you are doing just 1 color, you may add your desired coloring in step 2.
Recommendation: To keep overnight wrapped with cling wrap and put into airtight container before using. Else fondant may be kept in an air tight container wrapped in cling, refrigeration up to months.
However, this was highly recommended and rave in Imperial Kitchen. Below is the recipe from Jo.
PS: no pics, as it looks very ugly.
45g plain flour
10 g coco powder
26g corn oil
1. whisk egg with sugar till fluffy
2. add in flour n coco powder, and fold
3. add in melted butter and bake at 170 degree for 45 mins
(i use 7 inch pan)
4. when cooled, slice cake into 3 layer.
90 g nutella
25 g bitter chocolate converture (mellted)
30 g feullteine
20 g melted butter
1. Mix nutella, melted chocolate n butter together.
2. add in feulletine and mix well
125 g whipped cream
125g bitter chocolate (melted)
10 g water
5 tsp grand marnier
1. whisk egg till fluffy, at same time boil sugar n water together (be careful it will get burnt v easily)
2. when egg are fluffy, pour in syrup and whisk till cooled
3. melt chocolate and mix into the whipped cream, then add egg mixture into the chocolate mixture.
4. Add in the rum and grand marnier.
1/3 Cup Cocoa Powder
170 g nestle cream
35 g Fine Sugar
60 g Unsalted Butter
1 Tabsp corn oil
melt everythg together and stir in corn oil.
1. put 1 layer of sponge in cake ring, put the pralien crunch on top and spread evenly.
2. put in 1 more layer of sponge then spread on half the chocolate mousse filling.
3. put in the last layer of sponge then the mousse again.
4. top with the frosting and let it set.
Friday, March 21, 2008
First of all, the method is almost or exactly the same to the one that I have made quite some time back. But somehow, I just could not remember what is the taste or texture. I think it was a little bit on the dry side. For this banana muffin, it is very soft and light. The sweetness is just nice. Indeed like what the wife of CH said, while waiting for them to be ready, you can really smell the wonderful fragrance of the muffins. The color turn out to be very appetitising. I half the recipe from the original as per below.
Makes 10 to 12
1tsp baking powder
1tsp bicarbonate of soda
120g unsalted butter
2 eggs, beaten
2 bananas (roughly 200g), mashed
1/2tsp pure vanilla essence
Sift flour, baking powder, bicarbonate of soda and salt into a medium bowl.
Cream butter and sugar until creamy white.
Add beaten eggs a little at a time. Beat well after each addition.
Add vanilla, milk and mashed bananas.
Fold in flour and blend well.
Pour mixture into muffin cups to about 2/3 full and bake at 180˚C for 25-30 minutes or until a skewer inserted into the centre of the cake comes out clean.
Sunday, March 9, 2008
Will make another attempt after my exams. TodayI have baked some scones and muah chee as well. Maybe this is my last bakes till exams finished?
113g butter, softened
1 cups flour (replace with 1 tbsp of rice flour)
1/4 cup caster sugar
1 tablespoon cocoa powder
Sift the flour.
Beat the butter and sugar in a mixer until creamy.
Add the flours and cocoa powder and beat until combined.
Wrap the dough and roll out to about 1/4" thickness and chill until firm, about an hour.
Remove from fridge and cut desired shapes. Place on parchment lined baking sheets and bake until just golden, about 18 minutes.
Wednesday, February 27, 2008
Many times, I asked myself, am I really that strong? Or forcing myself to be strong? I felt so weak and fragile on the inside of me. I must be strong for the sake of the people that is around me. But I am not a superwoman, I am imperfect too.
Yet, I took on responsibilities, the role to comfort another, to counsel, to lead, to be a role model, to do everything I can. My family thinks that I am strong and had able to handle all these things. Maybe yes. But I am really so tired. I wanna stay in my comfort zone. I don't really feel like moving on. I need to wrestle between my flesh and spirit... I know that God is with me. There is a time and season for everything, a time to cry, a time to mourn... I had to move on.
"when I am weak, You make me strong."
The Bible encourages me.
I feel like giving up, He kept me again.
He blessed me to be a salt and light onto my family.
I am tired but God's grace sustained me through it all.
Thoughts began to sink in but God renews my mind afresh.
I felt so heavy, God took away my burdens.
His yoke is easy and His burden is light.
I am lost, He had given me His direction.
I felt empty, His love falls down.
I am strengthless, God's strength came.
And now I choose to move on...
Thanks to all who have came and comforted me.
Friday, February 15, 2008
The cupcake looks very pretty. Recipes for cupcake is here. In additional, I added:
2 tbsp of rosebud tea leaves chopped finely
Chopped cranberries for sprinkling on top
After mxing in all batter, add in the rosebud and mixed well. Scope to about slightly more than 3/4 full and then sprinkly some cranberries bits on top and ready to baked.
120 gm. Plain flour
60 gm. Rice flour
60 gm. castor sugar
120 gm. SCS Butter (rroom temperature)
1 tsp. Vanilla Essence
1 Tbsp. fine sugar - for sprinkling
I have added about 1 tbsp of chopped rosebud tea leaves for the fragrance. And also did another portion using my all time favorite cranberry. (optional)
Mix all the ingredients together. Do not overwork your dough. Knead lightly only and the lesser you knead, the flakier the shortbread becomes. Make into small balls and press with a cookie stamp. Sprinkle some fine sugar on top.
Bake at 160C for about 15 mins. Cookies should be pale colour after baking.
Saturday, January 5, 2008
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
85g butter, melted and cooled
100g crunchy peanut butter (or smooth)
2 large eggs
1 cup milk
3/4 cup milk chocolate chips
Preheat oven to 190C. Line a a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
n a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth.
Pour into flour mixture and stir until just combined. Stir in chocolate chips.
Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.
2 cups ap flour
½ cup oatmeal
1 tsp baking soda
1 tsp salt
225g unsalted butter, softened
1/2 cup white sugar
1/2 cup brown sugar
2 tsp vanilla extract
1 cup chocolate chips
Preheat oven to 170C and line a few baking sheets with parchment paper.
In a medium bowl, whisk together flour, oats, baking soda and salt.
In a large bowl, cream together butter and sugars. Blend in vanilla extract and egg. Slowly add in the flour mixture until nearly combined. Add in chocolate chips and stir until dough is uniform in color and chip distribution.
Drop by rounded tablespoonfuls onto prepared baking sheets.
Bake for 15-20 minutes, until lightly browned (more crispy). Remove to a wire rack to cool.
1 ½ cup dried cranberries
¾ cup dark brown sugar
¾ cup flour
½ cup oatmeal
¼ cup chocolate chips
90 g butter, at room temperature
¼ tsp salt
1 tsp vanilla extract
1 tsp baking powder
Preheat oven to 170C.
Line 2 cookie sheets with parchment paper.
In large bowl, cream together butter, vanilla and sugar.
Add egg, beat until fluffy. Add the flour, baking powder, salt and oatmeal. Mix until well combined
Fold in cranberries and choco.
Place 1 tbsp sized blobs of dough on the cookie sheet (about ½ inch apart)
Bake for 12-14 mins or until brown. Remove to a wire rach to cool completely.
Yield about 2 dozen cookies.